Country Fried (Venison) Steak
If you are new to the world of wild game cookin’ then let this recipe be your first effort. bottes timberland It’s a Southern classic because it’s completely, mindblowingly delicious and also easy to make. Not to mention that it is topped with my favorite condiment: gravy.
First for a little history lesson. Country Fried Steak (CFS) has a few other names throughout the U.S. and the world: chicken fried steak, pan fried steak, weiner schnitzel, milanesa, and no doubt a whole lot of others that I don’t know about. The steak itself may be veal cutlets, beef, bear, or venison cube steak (you could use pork or chicken cutlets as well). The true origins of the dish are unknown but a few towns in Texas claim to be its birthplace. moncler Texas doesn’t claim things that aren’t tasty, gorgeous, or worth a lot of money — so you know this stuff is good. Here’s what you’re going to need:
- 4-8 cube steaks (if you can’t find cube steak, just have your butcher run a few round steaks through the cube machine or take them home and pound them with a meat mallet on both sides)
- 1 cup (or more) olive or vegetable oil
- 1 1/2 to 2 cups all-purpose flour
- 1 teaspoon white pepper or freshly ground black pepper
- 1 teaspoon garlic salt (I like Lawry’s Garlic Salt)
- dash of nutmeg or cayenne pepper
- 3-4 cups milk (evaporated milk, cream, buttermilk, or goats milk is all fine, too)
- 2 eggs, beaten
Place eggs in a medium-sized mixing bowl and set aside. On a plate, mix flour, garlic salt, and pepper.
Now, dredge the steaks in the flour mixture. I mean really coat them. moncler soldes geek iphone 6 case
Dunk them in the beaten eggs and then dredge again. Be sure you don’t see any meat showing.
Pull out your cast iron skillet or a thick-bottomed skillet and pour in the oil. Heat the oil to 360 degrees Fahrenheit. iphone 6 case pom pom
The temperature-thing might seem silly but you want a crispy outer shell instead of an oily soppy one. Achat chaussure Puma
Fry the steaks until honey-golden on each side. *swoon*
If there’s a lot of oil in the pan, pour off some of it but be careful not to pour off any of the crunchy bits. moncler soldes
You’ll need about 1/4 of a cup of oil left in the bottom of the pan. Adjust the heat to medium or medium-low. Now, scrape the flour mixture leftovers into the pan (there should be about 3 tablespoons left). Use a whisk or a fork to incorporate the flour into the oil. Keep this whisking while you add the milk in a little at a time. ugg outlet france
It should be thick enough to coat the edges of the pan and your whisk/fork. mountain iphone 6 case
If it’s too thick, just add some more milk and stir.
Stir in the nutmeg (or cayenne pepper) and also feel free to add some extra salt & pepper. You won’t hurt my feelings. 🙂
Now, serve up those fried steaks with gravy on top. ugg australia pas cher
Side dishes are really up to you. You can go with the classics: mashed potatoes, egg noodles, white rice, spaetzle, or grits. I like to mix it up a bit and throw down some orzo or roasted squash.